Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jorge E. Lozano"'
Autor:
Liliana N. Ceci, Jorge E. Lozano
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 1, Pp 33-38 (2002)
The aim of this paper was to evaluate the effects of pH, heat, and Ca2+ ions on the α-amylase activities in a commercial amylolytic enzyme (Tyazyme L300), used for apple juice processing. Kinetics of thermal inactivation was studied in acetate and c
Externí odkaz:
https://doaj.org/article/cf192c7eb9524a44bf3467169abb8258
Publikováno v:
Journal of Agricultural and Food Chemistry. 39:1636-1640
This study aims to present data on the activity coefficients of apple aroma compouds at infinite dilution in solutions that simulate apple juice at different temperatures and to correlate these experimental data with temperature by using some of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a3b5651b19ea650330522a08c1f4cf4
https://doi.org/10.1021/jf00009a020
https://doi.org/10.1021/jf00009a020
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7152bab9ec7e8a82d1429a78f0f9bcf
https://doi.org/10.1201/9781482279085
https://doi.org/10.1201/9781482279085
Autor:
Jorge E. Lozano, Martin J. Urbicain
Publikováno v:
Handbook of Food Engineering Practice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3994ee471c83161062a21d3dae757d46
https://doi.org/10.1201/9781420049077.ch11
https://doi.org/10.1201/9781420049077.ch11
Autor:
Jorge E. Lozano
The fruit processing industry is one of the major businesses in the world. While basic principles of fruit processing have shown only minor changes over the last few years, major improvements are now continuously occurring, and more efficient equipme
Publikováno v:
Journal of Food Science. 44:198-199
The thermal conductivity of apples over the entire range of moisture contents, from bone-dry to full turgor, was measured by means of a thermal conductivity probe. Data are reported, correlated, compared with the scarce information available and disc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6cb0666cb7c9a24f7170a8e5456e0bb
https://doi.org/10.1111/j.1365-2621.1979.tb10040.x
https://doi.org/10.1111/j.1365-2621.1979.tb10040.x